I wanted to make this cake at home for a while. In Cuba I never had something like this. I had my first piece in Miami, at a Nicaraguan restaurant, and immediately fall in love with it. So, when people tell me that it is original from another country, I say OK, but in my heart it will be linked to Nicaragua forever. I’m sorry.

If you don’t want to eat a whole cake by yourself, I recommend saving this recipe for a day with visitors or for a party. Once you take the first piece, it’s hard to stop eating, but it can serve up to 12 to 15 portions. Prepare it overnight or allow cooling at least 5 hours.

Prepare the cake according to package directions. Preheat the oven and grease the pan before you begin mixing. For baking, use a large try. I used one of those Pyrex that you use when doing lasagna. Once ready, place the pan on a rack to refresh the cake. When cool, pierce the surface with a toothpick or a fork.

Mix the milks and the wine in the second group of ingredients, and pour over the cake slowly. Let stand for a half of hour.

Beat the heavy cream to make whipped cream, for a couple of minutes. I did not add sugar to it because the cake is already sweet enough for my taste and sweet condensed milk also contributes to the sweetness of this dessert.

Cover the cake with the whipped cream using a spatula and garnish with your favorite fruits. This one has 1 kiwi and 2 canned peaches.